Polenta Casserole with Mushrooms, Tomatoes, and Ricotta

Preheat oven to 40

Heat 1 teaspoon oil in a 10-inch cast-iron skillet over medium-high heat.

Add onion; saut 8 minutes.

Add mushrooms, 1/2 teaspoon salt, and garlic, and cook 4 minutes, stirring frequently. Stir in wine, rosemary, and tomato paste; reduce heat to medium, and cook 3 minutes. Stir in tomatoes, and cook until thick (about 10 minutes).

Remove from heat.

Bring water to a boil in saucepan; stir in polenta and 1 teaspoon salt. Reduce heat to low; cook until thick (about 5 minutes), stirring frequently.

Spread one-third of polenta mixture into a 13 x 9-inch baking dish coated with 1 teaspoon oil.

Spread half of tomato sauce over polenta, and top with 2 tablespoons Parmesan cheese and 1/8 teaspoon pepper. Drop half of the ricotta cheese by spoonfuls onto the Parmesan cheese. Repeat the layers, ending with polenta. Top with 1/4 cup Parmesan cheese and butter.

Bake at 400 for 25 minutes or until bubbly.